Tasty taco salad

Taco salad in an on-the-go mason jar.
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During midterm season, fitness and cooking become less of a priority, and fattening comfort food creeps its way into your diet. 

Getting out of the second semester slump isn’t easy, and going cold turkey on junk food will just lead to a late-night binge. Instead, this taco salad has all of the great tastes of your 2 a.m. run to Taco Bell without the greasy aftermath. 

With fresh citrusy flavours and the creamy decadence of an avocado dressing, you can’t go wrong with this one. I prepared mine in a mason jar, the perfect salad to-go tool. Yes, it looks cute but there’s an added perk. By layering your salad with the dressing at the bottom and lettuce at the top you’ll save yourself from a soggy nightmare at lunchtime. 

Ingredients

Dressing 

  • 1 tbsp. apple cider vinegar 
  • Juice from 1 grapefruit (squeeze into a small bowl)
  • ½ cup cilantro
  • ¼ cup greek yogurt
  • 1 tbsp. agave nectar (or 2 tbsp. honey)
  • ¼ avocado 

Salad 

  • ¼ cucumber 
  • ½ cup of black beans 
  • 5 cherry tomatoes 
  • ¼ cup corn 
  • 2 cups of lettuce 
  • ¼ avocado 
  • 2 tbsp. cheese — I used cheddar

Recipe

Dressing

  • Add all ingredients to food processor or blender and mix until smooth.

Salad

  • Layer ingredients in mason jar or container. 
  • Make sure the dressing is at the bottom.
  • Put tomatoes directly above dressing followed by cucumbers.
  • Make sure lettuce is at the top.
  • Layer the other vegetables and ingredients as desired  and enjoy!

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